Discover how to make Sugar-Free Candied Jalapenos using no calorie monkfruit sweetener instead of sugar. They’re sweet and spicy and virtually indistinguishable from the store-bought version.
- 1 cup Jalapeno peppers, stemmed and sliced 1/4 thick, approximately 8 – 10 peppers
- 3/4 cup granulated monkfruit sweetener – I prefer the Lakanto brand
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1 teaspoon mustard seed or coriander seed (or combo)
- Combine all ingredients in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat to medium and simmer until Jalapenos soften, about 4 minutes.
- Remove from heat and let cool completely (at least an hour).
- Using a slotted spoon, transfer Jalapenos to a clean glass jar. Pour syrup over peppers to cover the jar leaving 1/2 inch at the top.
- Affix jar lid and refrigerate for at least 4 hours before serving.
- Sugar-free Candied Jalapenos can be refrigerated for 2 months.
- I like to wear disposable latex gloves when I chop the peppers.
- If you prefer, you can chop the cooled peppers after step 2 to make a relish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: recipe
- Method: stovetop
- Cuisine: Mexican
Keywords: sugar-free, jalapeno, jalapeno relish, diabetic, keto, no sugar, relish, condiment, sugar-free condiment, pepper relish